Ingredients
400 g prepared unbaked pizza dough
8 slices salami
60 ml tomato sauce
120 g freshly grated Parmigiano-Reggiano cheese
15 g chopped fresh parsley
15 g chopped fresh oregano
10 ml olive oil
Directions
Step 1
On a generously floured work surface, flatten the dough into a rough rectangle. Dust the top of the dough with flour and roll it out to a thickness of 1/4 to 1/2 inch.
Step 2
Leaving about 2.5 cm of the long edge uncovered, arrange the salami slices in a single row without overlapping them. Create a second single-layer row, leaving a wider uncovered edge on the other side. Spread the tomato sauce over the salami. Generously cover with grated cheese, parsley, and oregano. Brush the dough edges with water.
Step 3
Starting from the long edge closest to the salami, roll the dough fairly tightly without pressing or stretching it too much. Pinch in the ends as you roll. Carefully transfer the roll, seam-side down, to a rimmed baking sheet lined with a silicone mat. Cover with a dry towel and allow it to rise until doubled in volume, for about 60 to 90 minutes.
Step 4
Preheat the oven to 200°C (400°F).
Step 5
Lightly brush the top and sides of the loaf with olive oil. Make 2.5 cm deep slits diagonally across the top of the loaf, about 5 cm apart. Dust with grated cheese.
Step 6
Bake on the center rack of the preheated oven until nicely browned and cooked through, for 25 to 30 minutes. Transfer to a wire rack and let it cool completely before slicing, about 30 minutes.